Beef Soup Pot

Beef Soup Pot

　　Its founder, Su Guanghui, cleaned offal such as beef tripe, liver, tail, kidney, heart, and intestines to remove the gaminess, then boiled them in a beef bone broth. After cooking, he sliced the ingredients and mixed them with old ginger, Sichuan peppercorns, chili peppers, pickled chilies, scallions, garlic, and monosodium glutamate. Not only is it highly nutritious and beneficial for health, but it also promotes blood circulation, stimulates the appetite, and offers significant anti-aging benefits.

　　The essence of beef soup pot lies in the broth, and so does its flavor. The broth is creamy white, thick, and richly aromatic, filling the air with its savory scent. Beef soup pot is typically enjoyed in the morning by many diners, who dip the meat in chili oil or fermented soybean oil, making it a delicious pairing with alcohol or rice. Each pot of broth must retain its original flavor without being diluted with water to preserve the taste—thus, the bones and offal from an entire cow sell out within half a day.

　　Later, Su’s “Three Yuan Time-Honored Brand” opened the “Hui Hui Beef Restaurant” at Chengdu’s Huangchengba, mainly serving beef soup pot, which was later changed to Southern Sichuan Oxtail Soup. After the success of the Chengdu beef soup pot, a branch, Yongning Beef Soup Pot, was opened in Chongqing. The restaurant was always packed, and the fame of Xuyong beef soup pot spread throughout the mountain city, becoming widely renowned. That year, the Yuzhou Evening News even published an article about it. Since then, beef soup pot has become a unique delicacy among Sichuan’s famous foods.